Abstract: In this paper, a composite of fat substitute was prepared using soy protein isolate (SPI) and konjac glucomannan (KGM) as raw materials. On the basis of a single-factor experiment, the optimal process parameters of SPI/KGM composite fat substitute were obtained. The total solid content and KGM were 8% and 0.8% respectively, with heating at 87 ℃. Under these conditions, the expansion ratio of the prepared SPI/KGM composite fat substitute was 53%, and the viscosity was 233.3 Pa·s. By the analysis of particle size distribution, it showed that the particle size of 50% was about 8.75 μm after micronization treatment for 20 min. Furthermore, scanning electron microscopy analysis found that the composite fat substitute had a fine and smooth appearance after micronization, which could be made as fat substitute. The fat substitute prepared by soybean protein isolate and konjac glucomannan was similar to fat in appearance, and had ideal functional characteristics in terms of rheological properties and expansion rate. The results provided data support for deep research and utilization of composite fat substitutes.
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